Orange Infused Sweet Ricotta Peach Cookies

Craving a light, refreshing cookie with a burst of fruity flavor? These Orange Infused Sweet Ricotta Peach Cookies are the perfect blend of citrusy orange zest, creamy ricotta, and sweet, juicy peaches in every bite!

Imagine soft, pillowy cookies infused with bright orange flavor and filled with fresh peach pieces, all made even more decadent with the richness of sweet ricotta cheese. These cookies are the perfect balance of sweet, tangy, and creamy with a delicate texture.

These cookies are a must-try for anyone looking for a unique, flavorful treat. Whether it’s a summer snack or a sweet addition to your dessert table, the combination of orange, ricotta, and peaches will have you reaching for another!

Ready to make these irresistible, fruity cookies? Let’s bake up some Orange Infused Sweet Ricotta Peach Cookies and enjoy a refreshing, indulgent treat today!

Why You’ll Love This Recipe

• Soft and Delicate: The ricotta gives these cookies a pillow-like texture that melts gently in your mouth.
• Naturally Sweet: No overpowering sugar here — just soft hints of peach, orange, and a little sweetness.
• Beautiful to Serve: Rolled in tinted sugar and finished with a mint leaf, they look just as good as they taste.
• Make-Ahead Friendly: You can make the dough and filling in advance for easy baking later.
• Kid-Friendly & Party-Perfect: Soft, fruity, and festive — a great pick for birthdays or holidays.

What You Need to Know Before You Start

Prep Time: 35 minutes
Bake Time: 15 minutes
Chill Time: 30 minutes
Total Time: About 1 hour 20 minutes
Servings: Makes about 30 sandwich cookies
Difficulty: Intermediate (but totally doable if you follow the steps closely)

Required Kitchen Tools

• Mixing bowls (medium and large)
• Hand or stand mixer
• Whisk and spatula
• Fine grater or microplane (for zesting)
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper
• Wire cooling rack
• Small bowl for sugar coating

Ingredients

Ricotta Filling

• 2 heaping cups ricotta cheese (drained if watery)
• ½ cup granulated sugar
• 1 teaspoon vanilla bean paste (or pure vanilla extract)
• 2 teaspoons orange zest (from 1 medium orange)

Cookies

• 4 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 3 large eggs
• ¾ cup granulated sugar
• ½ cup full-fat milk
• 1 stick (½ cup) unsalted butter, melted and cooled
• Small pinch of salt
• 1 teaspoon lemon zest

To Assemble

• 1 cup granulated sugar (for rolling)
• A few drops of red or pink liquid food coloring
• 1 tablespoon rum, peach liqueur, or peach juice
• Fresh mint leaves (optional, for decoration)

Variations for Orange Infused Sweet Ricotta Peach Cookies

• Add Real Peaches: Fold in finely chopped fresh or canned peaches into the cookie dough for an extra fruit burst.
• Try Different Citrus: Swap orange zest with lemon or even grapefruit for a different citrus twist.
• Almond Flair: Add ½ teaspoon almond extract to the ricotta filling for a nutty aroma.
• Boozy Option: Use a splash of peach schnapps in place of juice for adult-only treats.
• Coating Fun: Roll half the cookies in red sugar, the other half in orange — makes a beautiful cookie tray mix.

How to Make Orange Infused Sweet Ricotta Peach Cookies Step-by-Step Instructions

1. Make the Ricotta Filling

In a medium bowl, combine ricotta, granulated sugar, vanilla bean paste, and orange zest.
Mix until smooth and creamy. Cover and chill while you make the cookies.
Tip: If your ricotta has a lot of liquid, drain it using a fine mesh strainer or cheesecloth before mixing.

2. Prepare the Cookie Dough

In a large mixing bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs and sugar until light and frothy. Add milk, melted butter, and lemon zest, then mix well.
Gradually add dry ingredients to wet, stirring until a soft, slightly sticky dough forms.
Cover the dough and refrigerate for 30 minutes to firm up.

3. Shape and Bake

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop dough into small balls (about 1 tbsp each) and place 2 inches apart.
Bake for 12–15 minutes or until lightly golden on the bottom. The tops will remain pale.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

4. Color the Sugar

In a small bowl, mix granulated sugar with 1–2 drops of red or pink food coloring.
Stir well until the color is even throughout. Set aside for assembly.

Serving and Decoration

Once cookies are fully cooled, spread about 1 teaspoon of the chilled ricotta filling on the flat side of one cookie.
Top with a second cookie to create a sandwich.
Gently roll the sides of the sandwich in the tinted sugar until coated.
For a beautiful finishing touch, press a small mint leaf into the side or top of the cookie before serving.

These cookies are soft, slightly chewy, and filled with creamy citrus flavor. They’re best served fresh, slightly chilled, and arranged on a platter for a vibrant presentation.

How to Serve These Cookies

• Party Platter: Display on a white or wooden tray with fresh mint and citrus slices.
• Holiday Tray: Pair with shortbread or chocolate-dipped cookies for variety.
• With Tea or Coffee: Their mellow sweetness goes perfectly with warm drinks.
• Gift Giving: Package in paper-lined boxes with a ribbon — they travel well once chilled.

Storing Orange Infused Sweet Ricotta Peach Cookies

• Refrigerator: Store in an airtight container in the fridge for up to 3 days.
• Freezer: Unfilled cookies can be frozen for up to 1 month. Thaw, fill, and coat with sugar before serving.
• Make Ahead Tip: The filling can be made 1–2 days in advance and stored covered in the fridge.

Tips and Tricks for Success

• Don’t Skip the Chill: It helps the dough set and keeps the cookies from spreading too much.
• Zest First: Always zest your citrus before juicing — it’s much easier.
• Use a Cookie Scoop: For even sizing and better sandwiching.
• Avoid Overbaking: Cookies should stay pale with light bottoms — overbaking can dry them out.
• Ricotta Tip: If using homemade or watery ricotta, strain it overnight for a firmer filling.

Nutrition

Serving Size	1 sandwich cookie
Calories	~130 kcal
Total Fat	5g
Saturated Fat	3g
Carbohydrates	18g
Sugar	11g
Protein	3g
Fiber	0.5g
Sodium	45mg

FAQs

Can I use store-bought ricotta?
Yes, but make sure it’s not watery. If needed, drain it with a cheesecloth overnight.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. Results may vary slightly in texture.

Do I have to use food coloring?
Nope. It’s just for presentation. The cookies taste just as good without it.

Can I freeze the finished cookies?
They’re best fresh, but you can freeze the unfilled cookies and assemble just before serving.

Conclusion

These orange infused sweet ricotta peach cookies are soft, bright, and satisfying. I love how the citrus and peach notes come together with that creamy ricotta center — it’s subtle but comforting. If you’re looking for something that feels both elegant and playful, these cookies are worth every bite.

Make them for brunches, parties, or just a quiet moment with tea. They hold well, look beautiful, and taste even better on day two.